How to Spruce Up Holiday Leftovers
By Kelsey Chadwick, MS RDN
November 29th, 2024
And just like that Thanksgiving is over…
Like my family, I’m sure you have lots of leftovers like turkey, mashed potatoes and maybe desserts and some random sides. The holiday season continues and there may be lots more leftovers to come. Chances are you’re probably not desiring the same turkey plate day after day until leftovers are gone. Here are seven recipes to spruce up your holiday leftovers to add in some more variety and prevent food waste, which is always a plus!
Turkey Panini
Ingredients
2 slices bread of choice
1 tablespoon mayonnaise
~3 ounces turkey breast
2 tablespoons cranberry sauce
1 slice provolone cheese
1 tablespoon fresh thyme
Instructions
Heat panini press or skillet to medium heat.
Spread mayo on both sides of bread, place the slides turkey on one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and lastly the provolone cheese.
Cover with second slice of bread and press together gently to help the whole sandwich cook together. Cook until bread is crisp and golden, about 3-4 minutes.
Cranberry Sauce Muffins
Ingredients
2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
1 cup leftover cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 large egg, slightly beaten
1 teaspoon vanilla extract
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.
Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.
Stir dry ingredients into wet ingredients until batter is just moistened.
Pour into the prepared muffin cups.
Bake in the preheated oven until golden brown, about 20 minutes.
Homemade Croutons
Ingredients
1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
1/4 cup olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 375°F. Line a large baking sheet with parchment paper; set aside.
In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet.
Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Generally it takes between 15-20 minutes.)
Remove from the oven, and let cool completely.Use immediately, or store in an air-tight container for up to 1 week.
Anytime Turkey Chili
Ingredients
2/3 cup chopped sweet onion
1/2 cup chopped green pepper
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon olive oil
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pumpkin
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
1/2 teaspoon pepper
3 cups cubed cooked turkey breast
Shredded cheddar cheese, optional
Instructions
In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer.
Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Cranberry Walnut Oatmeal
Ingredients
3-1/2 cups water
1/4 teaspoon salt
2 cups quick-cooking oats
3 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon sugar
1/2 cup whole-berry cranberry sauce
1/4 cup chopped walnuts, toasted
Instructions
In a large saucepan, bring water and salt to a boil. Stir in oats. Cook for 1 minute over medium heat, stirring occasionally.
Remove from heat; stir in sugar and vanilla. Top servings with cinnamon sugar, cranberry sauce and walnuts.
Turkey and Cranberry Quesadillas
Ingredients
1 8-inch whole-wheat tortilla
2 Tablespoons shredded mozzarella cheese
2 Tablespoons cranberry sauce or dried cranberries
2 Tablespoons chopped or shredded cooked turkey
⅓ cup spinach
Instructions
Lightly grease and preheat a medium skillet over medium heat (300 degrees F in an electric skillet). Lay a tortilla flat on the skillet.
Sprinkle cheese evenly over one half of the tortilla. Add cranberry sauce, turkey and spinach. Fold empty half of tortilla over filling.
Cover and cook on each side for 2 to 3 minutes, or until outside is golden brown and inside is heated through.
Slow Cooker Turkey Turkey Wild Rice Soup
Ingredients
1 medium yellow onion chopped
2 cloves garlic minced
1 large celery stalk coarsely chopped
1 large carrot coarsely chopped
1 bay leaf
2 sprigs fresh thyme or 1 1/2 teaspoons dried
2 cups leftover turkey chopped or shredded (dark and/or white meat)
1/2 cup uncooked wild rice blend do not use quick cooking rice
6 cups homemade turkey stock
salt and freshly ground pepper to taste
Equipment
6 Quart Crock Pot
Instructions
Place all ingredients into the slow cooker and cover. Cook on low for 6-8 hours or high for 4-6 hours.
Remove bay leaf and thyme sprigs (the leaves will have fallen off). Season with salt and pepper, to taste, and enjoy!
Additional Ideas
Add remaining meat and veggies to fresh rice and make a quick stir fry
Add leftover fish (fried, baked, etc. to a salad)
Add remaining meat and veggies to eggs for an omelet or make a quiche for Sunday breakfast
Make a Shepherd’s pie
Make crispy potato pancakes with leftover mashed potatoes